This delicious dish is a fine entree for vegetarian lunch or light supper. It is exceedingly low in calories when you consider the huge portion. It is rather a complete food, too, as it contains vegetables, eggs, cheese and bread. If serving for dinner, pasta is a nice accompaniment.
3 medium eggplants, (about 3/4 pound, each),
cut in half lengthwise. Scoop out the vegetable, leaving a 1/3-inch
thick shell. Finely chop the scooped out eggplant.
1 teaspoon, each, oil and water
1 pound low-fat Ricotta cheese (also called
"part-skimmed")
1/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup fresh bread crumbs (1 slice)
1/2 teaspoon Italian Herb Seasoning
1 tablespoon minced parsley leaves
white pepper to taste
2 tablespoons grated Parmesan cheese
In a 9x13-inch baking pan, place chopped eggplant. Drizzle with
1 teaspoon of oil and 1 teaspoon of water, cover pan tightly with
foil and bake in a 400-degree oven for about 25 minutes or until
eggplant is very soft.
In a large bowl, mix together cooked eggplant and next 7 ingredients until blended and divide mixture between the 6 eggplant shells. Sprinkle tops with grated cheese. Place in a baking pan and bake, uncovered, for 45 minutes, or until shells are softened and top is browned. Serves 6.
(About 209 calories per serving)
70
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